Compensation: 20 - 24, Temps partiel
Line cooks are essential to delivering a high-quality, consistent guest dining experience. Working with guidance from the Executive Chef and Sous Chef, Line Cooks execute food preparation and presentation methods to create Instagram-worthy food presentations. The primary role of a Line Cook is to practice all safe food-handling methods, accurately and consistently prepare food, adapt to guest requests for modifications, and work quickly and efficiently to meet service time expectations.
Founded in 1985 and based in Chicago, First Hospitality is a forward-thinking hotel development, investment, and management company. First Hospitality’s strategic vision is to create value for all through excellence and an openness to doing things differently.
First Hospitality seeks to attract and retain a high-performing and diverse workforce in which employee’s differences are respected and valued to better meet the varying needs of the customers we serve. FH fosters an inclusive work environment that promotes collaboration, flexibility, and fairness. Equal Opportunity Employer.
Our dining room, above all other things, is a place for you to gather, to be together, and to be in good company. Guests celebrate with friends and family. Neighbors stop by for a nightcap. Our incredible team comes together every day to produce this whole experience, one that is memorable and beautiful and just for you.
A Michigan-native with 20+ years of industry experience, Chef Brett has worked alongside celebs like Emeril in New Orleans and Cat Cora in San Francisco. His approach to food reflects a love of travel and culture and a passion for creating the most elegant dining experience. His fondest memories growing up in The Great Lakes region include picnics and barbecues with his family, camping and cooking outdoors, shucking corn on the porch, and eating tomatoes straight off the vine. It’s no wonder he feels at home in Vermont and we’re so glad he’s here.